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Almond Croissant Blondies with Frangipane and Sliced Almond Topping Recipe

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These Almond Croissant Blondies with Frangipane combine the buttery, nutty flavors of almond croissants into a rich and tender blondie bar. Featuring a luscious almond frangipane swirl and topped with crunchy sliced almonds, these bars offer a perfect balance of soft, chewy, and crisp textures enhanced by almond and vanilla extracts. Ideal for breakfast or dessert, they provide a delightful twist on classic blondies with the sophisticated taste of French almond pastry.

Ingredients

Blondies

  • 1/2 cup unsalted butter, softened
  • 1 cup light brown sugar, packed
  • 1 large egg, at room temperature
  • 1/4 teaspoon almond extract
  • 2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 & 1/3 cups all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/3 cup almond flour
  • 1/2 cup sliced almonds (for topping)
  • Powdered sugar (for dusting)

Frangipane

  • 4 tbsp unsalted butter
  • 1/4 cup granulated sugar
  • 1 egg yolk
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/4 teaspoon orange zest (optional, but recommended for flavor enhancement)
  • 2/3 cup almond flour
  • Pinch of salt

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper for easy removal and cleanup.
  2. Make the frangipane: In a bowl, cream together 4 tablespoons of softened butter and 1/4 cup granulated sugar until smooth and combined. Mix in the egg yolk, 1/4 teaspoon vanilla extract, 1/4 teaspoon almond extract, and orange zest if using, blending well. Gently fold in a pinch of salt and 2/3 cup almond flour until a smooth paste forms. Set this almond frangipane aside.
  3. Mix the blondie batter: In a large mixing bowl, cream together 1/2 cup softened unsalted butter and 1 cup packed light brown sugar until smooth and well combined. Add 1 large egg, 1/4 teaspoon almond extract, and 2 teaspoons vanilla extract; mix until the batter is smooth and uniform.
  4. Add dry ingredients: Stir together 1 & 1/3 cups all-purpose flour, 1/4 teaspoon baking powder, 1/4 teaspoon salt, and 1/3 cup almond flour. Gradually add these dry ingredients to the wet ingredients and stir gently until just combined, taking care not to over-mix to maintain tender blondies.
  5. Assemble the blondies: Spread the batter evenly into the prepared pan. Spoon the frangipane over the top and use a wooden skewer or knife to swirl it artistically into the blondie batter. Sprinkle the 1/2 cup sliced almonds evenly over the swirled top.
  6. Bake: Bake in the preheated oven for about 30 minutes, or until the edges are set and golden and the center is slightly firm but still moist.
  7. Cool and serve: Allow the blondies to cool completely in the pan on a wire rack. Once cooled, dust with powdered sugar and cut into squares. Serve and enjoy the rich almond flavor and delightful texture.

Notes

  • For best flavor, use real unsalted butter and measure flour accurately to ensure perfect texture.
  • Allow the egg to reach room temperature before mixing for even incorporation.
  • Orange zest in the frangipane is optional but adds a wonderful citrus note that complements the almond beautifully.
  • Do not over-mix the batter to keep the blondies tender and soft.
  • Ensure the blondies are fully cooled before slicing to maintain clean edges.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Find it online: https://flavorspath.com/almond-croissant-blondies-with-frangipane-and-sliced-almond-topping-recipe/